Mushroom Spinach Dip Vegan Cashew Dip Recipes
MUSHROOM SPINACH DIP (VEGAN CASHEW DIP)
Mushroom Spinach Dip is thick and creamy with sautéed mushrooms, onions and spinach, lots of garlic and a hint of rosemary. It's all covered in a rich cashew cream that's dairy-free and vegan and sure to be a hit at your game day or holiday party!
Provided by Leanne
Categories Appetizers
Time 30m
Number Of Ingredients 13
Steps:
- Add the cashews and hot water to a glass dish or jar. Cover and let soak for 20-25 minutes. While you wait, start making the mushroom mixture.
- Add the oil to a large skillet and heat over medium heat. Add the mushrooms and onions and reduce heat. The skillet will be full but the mushrooms and onions will cook down. Cover and let cook for about 10-15 minutes, stirring occasionally, until the mushrooms and onions have softened. The mixture will be a bit watery.
- Stir in the garlic, sugar, vinegar and rosemary. Increase the heat to medium-high and sauté for a few minutes, or until the garlic has softened and the liquid in the skillet has burned off. Stir frequently and be careful not to burn the garlic.
- Remove from heat and stir in the spinach. Cover and let the spinach wilt for a few minutes.
- Meanwhile, drain your cashews and make the cashew cream. Add the cashews to a blender with the cashew milk, garlic and salt. Blend on high until thick and creamy.
- Once the spinach has wilted, add the cashew cream to the skillet and stir to combine. Serve warm and enjoy!
Nutrition Facts : Calories 149 calories, Sugar 5.3 g, Sodium 429.2 mg, Fat 10.6 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 11.9 g, Fiber 1.6 g, Protein 4.3 g, Cholesterol 0 mg
VEGAN CASHEW RANCH DIP
Awesome cashew ranch dip. Can be used right away, but is better after sitting in the fridge overnight. Use within a few days.
Provided by Joshua Lawrence Austill
Categories Side Dish Sauces and Condiments Recipes
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a pot of water to a boil; add the cashews and boil for 20 minutes. Drain and rinse with cold water to cool them off.
- While the cashews are boiling, add miso paste, lemon juice, vinegar, and 3 1/2 tablespoons water to a blender cup and set aside.
- Combine mayonnaise, parsley, dill, mushroom powder, garlic powder, onion powder, and pepper in a mixing bowl with a whisk; it will be very thick. Transfer to the refrigerator until cashews are done boiling.
- Once the cashews are boiled and rinsed, add them to the blender cup and blend until very smooth.
- Combine the blended cashew mixture into the mayonnaise mixture and whisk to combine.
Nutrition Facts : Calories 90 calories, Carbohydrate 4.3 g, Fat 8 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 1.3 g, Sodium 152.3 mg, Sugar 1.1 g
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